Ingredients
Scale
- About 3-4 cups of cooked shredded corned beef
- 5-6 medium-sized potatoes, cooked and diced
- 2 sweet onions, sliced thin
- 3-4 scallions, chopped
- 1/2 tsp. sugar
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 3 - 4 tbs. olive oil
Instructions
- Peel and boil potatoes until fork tender. Drain the potatoes and let cool. Once the potatoes are cooled; dice.
- Heat a large cast iron frying pan and place the sliced onions in the dry pan.
- Sprinkle the onions with the sugar and let the onions get a nice golden color. Drizzle the onions with one to two tbs. of olive oil.
- Add the diced potatoes and add the salt and ground black pepper. Allow the potatoes to get a nice golden color. This will mean not to move them around too much.
- Add the shredded corned beef and toss.
- Add the chopped scallions and toss.
- Add the rest of the olive oil and toss.
- Cover the pan with another pan or tin foil and cook on a gentle heat for another 15-20 minutes; allowing the moisture to trap.
- Serve with eggs and toast of your choice and a good cup of coffee!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
